Entrée: United States – Beef Fajitas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) skirt or flank steak
2 bell peppers, sliced
4 scallions, cut into 2-inch (5.08 cm) pieces (1.97 in (5 cm))
1–2 hot chili peppers (jalapeño or serrano), sliced
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) vegetable oil
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chili powder
2 cloves garlic, minced
Salt and pepper to taste
Warm flour or corn tortillas, to serve

Show original ingredient measurements

1 lb (450 g) skirt or flank steak
2 bell peppers, sliced
4 scallions, cut into 2-inch pieces (5 cm)
1–2 hot chili peppers (jalapeño or serrano), sliced
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) vegetable oil
1 tsp ground cumin
1 tsp chili powder
2 cloves garlic, minced
Salt and pepper to taste
Warm flour or corn tortillas, to serve

Instructions

1. Whisk lime juice, oil, cumin, chili powder, garlic, salt and pepper; marinate steak 30 minutes–2 hours.  
2. Heat a heavy skillet or grill over high heat; cook steak 3–6 minutes per side until desired doneness; rest 5 minutes.  
3. In same pan, add a little oil and sauté bell peppers, scallions and sliced hot chili until tender-crisp, about 4–5 minutes.  
4. Slice steak thinly against the grain, toss briefly with vegetables to combine and warm.  
5. Serve steak and peppers on tortillas with lime wedges and desired toppings.